Easy Rotisserie Chicken Gnocchi Soup
A cozy and comforting soup featuring rotisserie chicken and gnocchi, perfect for weeknight dinners.
Ingredients
For the Soup Base
- 1 tablespoon olive oil For sautéing the vegetables.
- 1 medium onion, chopped Adds flavor to the soup.
- 2 medium carrots, sliced Adds sweetness and color.
- 2 stalks celery, chopped Classic base for soups.
- 3 cloves garlic, minced Enhances the flavor profile.
- 4 cups chicken broth Low sodium preferred.
- 1 teaspoon Italian seasoning For additional flavor.
- 1 teaspoon salt Adjust to taste.
- 0.5 teaspoon black pepper Freshly ground is best.
Chicken and Gnocchi
- 3 cups shredded rotisserie chicken Use leftover rotisserie chicken for ease.
- 16 ounces potato gnocchi, store-bought Shelf stable or refrigerated.
Optional for Creaminess
- 0.5 cup half and half For a creamy texture.
To Serve
- 0.25 cup grated Parmesan cheese For topping, adds flavor.
- to taste red pepper flakes For a little heat, optional.
Instructions
Preparation
- In a large pot over medium heat, heat the olive oil and sauté the onion, carrots, and celery until they are tender, about 5 minutes.
- Add garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and season with Italian seasoning, salt, and black pepper. Bring to a simmer.
Cooking
- Add the shredded rotisserie chicken and let it warm through.
- Stir in the potato gnocchi and cook until they float to the surface, about 3-5 minutes.
- If adding, stir in the half and half just before serving.
Notes
For leftovers, store in an airtight container. Reheat gradually and add more broth if it thickens. If using a slow cooker, add gnocchi at the end of cooking to prevent mushiness.